Beat egg yolks with sugar, milk, and light cream until saccharified (do not beat too much, it will bubble)
Then sift it two or three times and let it sit for half an hour (this is important).
Let the puddings rest for a while to make the caramel! Turn off the heat and pour into the mold (do not stir the caramel, gently shake it, pay attention to personal safety, the caramel temperature is high, do not burn, if there is a burn, immediately with egg white daub).
Preheat the oven for 10 minutes in the middle and lower layers. Place the molds in a baking pan. Fill the pan with water.
After baking, invert (first prepare a thin knife, gently cut along the inner wall of the mold, invert)
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